Scallion beef tenderloin 1) onion cut diagonal thick strips, cut into slightly thicker strips of tenderloin, tenderloin cut with salt, sugar, chicken essence, soy sauce, cooking wine, mix well, marinate for 15 minutes and then put into the wet starch, and then mix well, and finally a little bit of sesame oil sealing slurry to be used.　　(2) sit in a pot and then put the oil, that is, the hot pot cool oil, the slurry of beef tenderloin into the pot and stir fry, tenderloin brown immediately sheng out, with the bottom oil in the pot to the onion stir fry, do not take too long, a flavor of beef tenderloin poured into the stir-fry, seasoned with salt and chicken can be out of the pot. ** Beef processing time must be cut horizontally, so that you can cut off the tissue, eat up very smooth and tender, frying in the pan when the fire should be slightly larger, the speed should be fast, long time a loss of water on the old.　　** In addition to slip the beef tenderloin, the pan must be hot and then pour oil, so that the beef tenderloin will not pan, this method is suitable for all the need to pre-slip fried meat, fried fish with this method is also very good. Beef tenderloin with colored peppers. Wash beef tenderloin, cut into strips, add 1/2 tablespoon oil, 1/5 tablespoon sugar, 1/3 tablespoon cooking wine, 1/2 tablespoon chicken broth mix, 1 tablespoon oyster sauce and 1 tablespoon cornstarch, and marinate for 15 minutes. 2. Wash red bell pepper and celery, cut into strips; cut ginger into julienne strips. 3. Heat 2 tablespoons oil in a wok, stir-fry ginger, stir-fry beef tenderloin until browned, then remove from the wok and set aside. 4. Heat 1 tablespoon oil. Stir fry bell pepper and celery for 1 minute, add 1/3 tablespoon salt, 1 tablespoon soy sauce, 1/2 tablespoon chicken broth powder and a little water. 5. Stir fry beef tenderloin until well combined. Tips 1. Gently pat the beef tenderloin with the back of a knife to loosen it, and then cut it into thin slices against the grain to marinate, so that the beef will be more tender after stir-frying.　　2. Beef tenderloin, refers to the tenderloin of cattle, this part of the beef fiber is thin, no fat inclusions, the best quality and taste, suitable for stir-fry, stir-fry, soft fried and so on.　　3. Beef tenderloin stir-fry speed to be fast, to be beef tenderloin after the color change will be sheng up; stir-fry celery and pepper shredded, to first adjust the flavor, and then pour into the beef stir-fry evenly can be up, so that tenderloin tender and delicious, will not be too old to cook and affect the taste. Mango Beef Tenderloin

Ingredients:

1/2 mango, 300 grams of beef tenderloin, 1/4 onion, 1 garlic clove, and a pinch of cornstarch

Seasonings:

2 tbsp oyster sauce, 2 tbsp granulated sugar, and 1 tbsp rice wine

Preparation:

Marinade the beef tenderloin in oyster sauce, granulated sugar, and rice wine for half an hour and sprinkle with cornstarch. Take the mango meat and cut it into strips, shred the onion and mince the garlic.

Practice:

1. Stir fry the meat

Spear the onion, garlic, add the beef tenderloin and stir fry, then add 1 tbsp oyster sauce, 1 tbsp sugar, add a little water, and boil until the sauce is slightly dry.

2. Stir fry mango

Continue to add mango, quickly stir fry can start. Stir fry purple kale beef tenderloin

Purple cabbage, also known as purple kale, its texture is crunchy, sweet flavor, but also slightly fragrant flavor, can be fried, boiled, cold or pickled into kimchi. To purple cabbage and beef tenderloin as the main ingredients, with garlic seedlings, fungus and stir-fried into the dish, this home cooking stir-fry nutritious, regular consumption and beauty care effect.　Ingredients: Beef tenderloin (180g), onion (1/4pc), purple cabbage (1/2pc), garlic cloves (50g), fresh black fungus (50g), minced garlic (? tablespoon) Marinade: oil (1 tablespoon), salt (1/5 tablespoon), cornstarch (1 tablespoon), black pepper (1/3 tablespoon), chicken broth mix (1/4 tablespoon) Seasoning: oil (3 tablespoons), salt (1/6 tablespoon), soy sauce (1 tablespoon), Chicken Powder (1/3 tablespoon), Sugar (1/4 tablespoon)1 Slice beef tenderloin thinly against the grain, add marinade and marinate for 15 minutes.2 Wash and slice purple cabbage, chop onion.3 Slice garlic cloves, rinse black fungus and cut into strips.4 Heat 2 tablespoons of oil, stir-fry slices of beef tenderloin until browned, then remove and set aside.5 Add 1 tablespoon of oil and stir-fry minced garlic and onion, then stir-fry purple cabbage, black fungus and garlic cloves for 1 minute.6 Stir-fry for 1 minute.7 Stir-fry for 1 minute. Stir-fry the purple cabbage, black fungus and garlic cloves for 1 minute. 6 Pour in the beef tenderloin slices and stir-fry well, season with 1/6 tablespoon salt, 1 tablespoon soy sauce, 1/3 tablespoon chicken broth powder and 1/4 tablespoon sugar, and serve.

How to Stew Beef Tenderloin

Ingredients: about 150g of beef tenderloin. Accessories: onion small half, a little red pepper. Seasoning: 1 tbsp sesame seeds, moderate amount of black pepper, 2 tbsp oyster sauce, a little salt, oil. Directions: 1. Cut the beef tenderloin into 2cm cubes and marinate slightly with a pinch of salt and black pepper and 1 tbsp oyster sauce; cut the onion into cubes of the same size as the beef cubes, and deseed and de-vein the red bell pepper and cut it into cubes;

Process: Stir-frying

Flavor: Other flavors

Time: <10 mins

Calorie: Lower calorie

Accessories Beef Tenderloin 150g, half onion, red pepper, black pepper, 2 tbsp oyster sauce, salt, soybean oil, 1 tbsp sesame seeds

Cooking Steps:

1. Cut the beef tenderloin into cubes of about 2cm, marinate with a pinch of salt, black pepper and 1 tbsp oyster sauce; cut the onion into cubes of the size of the diced beef, and deseed and de-vein the red pepper. 2. Heat a pan, add a small amount of oil, add the diced beef and sauté over medium heat for about 1 minute

3. Turn the meat over and sauté for 1 minute, then add the onion and red pepper and stir-fry

4. Add 1 tbsp of oyster sauce, 1 tbsp of sesame seeds and stir-fry well, season with salt to taste.